Stewed Beef with Red Wine

Ingredients:

1kg diced beef (blade or chuck)
1 cup red wine
1 pinch salt
1 clove garlic, finely sliced
1 pinch fresh cracked black pepper
3-4 sprigs fresh parsley
3-4 sprigs fresh thyme
1 ½ cups stock
1 stick celery with leaves, diced
1 onion, sliced
4 cloves
1 piece fresh ginger finely sliced

Method:

Place meat into a large bowl, adding wine, bay leaf, garlic, salt, pepper, 2 sprigs of parsley and 2 sprigs of thyme. Mix gently, cover and place in fridge. Leave for several hours, mixing frequently. Extract meat from bowl and set aside marinade. Proceed to brown meat in several batches. Place remaining marinade and stock into saucepan with celery, onion and the remaining herbs and spices. Bring to the boil then simmer for 10 minutes. Place meat and saucepan mix into heavy flameproof casserole dish and simmer for 2-3 hours until meat is tender (can also place into slow oven (160C) for 2-3 hours). When meat is tender you can add vegetables such as carrots, peas, beans or broccoli as desired. Cook these until tender.
Serve with a helping of mash potato or on a bed of rice. Perfect for winter!